Miso Salmon with Stir-Fried Vegetables

Ingredients

• 4 salmon fillets
• 1 tablespoon miso paste
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons rice vinegar
• 1 teaspoon sesame oil
• 2 tablespoons canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cups sliced mushrooms
• 2 cups sliced broccoli
• ½ pound of fresh asparagus spears
• 1 tablespoon cornstarch
• 1/4 cup chopped scallions

Instructions

Preheat the oven to 400°F. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and sesame oil. Place salmon fillets on a baking sheet lined with parchment paper and brush the miso mixture on top.

Bake the salmon in the oven for 12-15 minutes, until it is cooked through and flakes easily with a fork.

While the salmon is cooking, heat canola oil in a large skillet over medium-high heat. Add garlic and ginger and sauté for 1 minute.

Add the red bell pepper, onion, asparagus and mushrooms and cook for 3-5 minutes, until the vegetables are slightly softened.

Add the sliced bok choy to the skillet and cook for an additional 2-3 minutes, until the bok choy is wilted.

In a small bowl, whisk together cornstarch and 1/4 cup of water. Pour the cornstarch mixture into the skillet and stir until the sauce thickens.

Serve the stir-fried vegetables alongside the miso salmon fillets and garnish with chopped scallions.

This recipe is a great example of how you can enjoy a delicious and satisfying meal while still focusing on weight loss. The salmon is a great source of protein and healthy omega-3 fatty acids, while the stir-fried vegetables provide a variety of vitamins, minerals, and fiber. Enjoy!

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